HungryChris

I happened upon a 2.5 lb chuck roast that caught my eye. Seasoned with garlic, chili, cumin, a little beef broth and bay leaves. Wrapped up tight in 2 layers of heavy duty foil. Placed on a sizzle platter and baked at 350F for 3 1/2 hours. Drained off the fat and shredded. Made salsa while it cooked and shredded beef burritos when it was done. I would prefer a corn tortilla, but for some reason they only come taco size around here.

Anna N, There definitely is that aspect to it and if that is how you feel, it's not for you. I have been using it for easily 25 years without so much as a nick. The blade is sharp, but not razor sharp. The last few passes I just push through with my thumb. I have a Globe commercial slicer that I use for some things, but in the time it takes to clean up, I can be all done with the cucumber salad, dressing and cleaned up with the Feemster. Deb doesn't even like to look at it, so there you go. HC

The Feemster Vegetable Slicer is one of my absolute favorite go to devices. If you are not good with your hands, using the safety holder is a must, but I don't think I have ever used it. I like to grow pickling cukes in the summer and do make my fair share of pickles, but I also love a good cucumber salad and this bad boy delivers a boatload of nicely sliced cukes for the purpose in a heartbeat. It makes scalloped potatoes in a flash, is easy to clean and takes up little space. Anyone else use one?https://www.lehmans.com/p-1414-feemsters-famous-vegetable-slicer.aspx?show=all

Sad news, indeed! We have made many a purchase and spent many happy hours in there over the years contemplating options. HC

Smithy, Just high, fast heat in a fry pan to crisp them up. I actually think the texture is better that way. I got the idea from a diner I go to occasionally. In the old days you could watch the action in the kitchen from your seat, now, sadly, it's done behind the scenes.

Made a batch of home fries with onions, to be at the ready in the fridge for reheating as needed.

Driveway is done, cars are cleaned. Time for some kielbasa coins, an egg over easy and some home fries w/ onions.

Yes, I am interested in the sparkling wine, but have not seen a carbonation system that I wanted to spring for just yet. HC

Rotus, not sure what M.R. is , but suddenly feel the need to point out that Debbie and I will be sharing Irish Coffee when I'm done with the shoveling.

This weather is for the birds!

I picked up a few essentials as well. Shoveling is less of a chore when an Irish coffee is your reward.

Mucke's kielbasa, baked with onions and hot sauce, scalloped potatoes and Brussels sprouts. Not elegant, but quite adequate.

Fried local (Stonington) sea scallops, spicy kimchi tarter sauce and a salad.

I am interested in hearing about your findings. HC

Baked stuffed shrimp using broken pieces in the stuffing made with Ritz-like crackers, chopped shallots, green onions, garlic, parmesan cheese, butter and dry sherry. The shrimp to be stuffed are cleaned and prepared. The broken pieces are cleaned and sautéed with butter and the garlic, shallots and green onions, then chopped and added to the dry ingredients and the pan deglazed with copious amounts of sherry which is added to the stuffing. These are U-15s.

Another mortadella sandwich, this time with zucchini ribbon and onion pickles, the last of the homemade bread and an espresso as an after thought..

Watercress salad, smoked salmon spread crackers.

Shelby, I had a feeling that being able to properly bread the PC chicken for frying was going to be an issue. How was the texture and flavor of the PC chicken that was then fried? HC

This is my favorite so far!

rotuts, I imagine you can probably get some great mortadella as well as another favorite of mine, finocchiona salami in the north end. HC

Just returned from Cranston, RI in pursuit of my kimchi of choice, Kimchi Pride and decided to celebrate with a kimchi dog. I chop it up to give it the consistency of relish.

Years ago, there used to be a regular poster here named Tommy. Tommy, if you still post, my apologies! He now has his own site called Tommyeats.com. Tommy talked about spaghetti carbonara in Rome at Ai Tre Scalini (Three little Steps {from The coliseum}). I think it included some mention of "hold the cream, I'm begging, ya". We visited Ai Tre Scalini a few years ago and Deb absolutely loved this dish there! Tonight, I threw caution to the wind and took a long overdue stab at it. We both loved it and I will add it to the go-to list with simple ingredient dishes.

I have thyme, chives, and sage that comes back in the patio wooden planters every year. The rosemary is almost always a casualty, brought in or left out. Last winter was the first time I was ever able to keep rosemary alive inside and it paid a price. I am trying it again this winter. The one on the left is the survivor and the one on the right I bought last spring. I was always afraid of over watering, but after they both survived a very wet fall, I think wetter is better than dryer.

White clam pizza and Caesar salad. I find that homemade bread is best done in 2 loaf batches. Unfortunately we can never seem to go through the two before they go stale. The salad croutons are one of my many solutions.

Thanks for the crepes, I second the best laid plans comment. In my case I got a really fresh Point Judith cod fillet which we had with some scalloped potatoes and Brussels sprouts. Even though I had the camera on the table, at the ready, we had both tucked in without a photo. Oh well, maybe next time.